In memoriam : Rummana Zaman

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Ayir Maach Sheem Curry (Fish Curry With Vegetable)

Serves three to four people.

  • Ayir Maach (River-Catfish) - 6 to 7 pieces
  • Sheem (Hyacinth beans) - 15 to 16
  • Sliced tomato - 1
  • Chopped onion - 1 cup
  • Ginger paste - 2 teaspoons
  • Garlic paste - 2 teaspoons
  • Coriander powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Ground turmeric - 1 teaspoon
  • Chili powder - 2 teaspoons
  • Fried cumin powder - 1 teaspoon
  • Green chili - 5 to 6
  • Chopped coriander leaves - ½ cup
  • Salt - 2 teaspoons (as needed)
  • Oil - ¼ cup
  • Clean the fish a few times with water and set aside.
  • Heat oil in a pan and brown the onions slightly.
  • Add in the ginger, garlic and tomato and fry for another minute.
  • Stir in the coriander powder, cumin, turmeric, chili powder and salt with 2 to 3 tablespoons of water.
  • Add the fish pieces and keep stirring gently.
  • If the water dries up, add a few more tablespoons of water and continue stirring.
  • After 4 to 5 minutes, gently lift the fish pieces out of the pan and keep aside.
  • Add the beans (sheem) into mix and stir for about a minute.
  • Pour in 2 to 3 cups of water, cover and keep over high heat.
  • Once the gravy starts boiling, turn down the heat to medium and remove cover.
  • Add the fish back into the pan and let it simmer for a few minutes.
  • Once the fish and beans become soft and tender, add in the green chili.
  • Put the lid back on and cook for another 5 to 6 minutes.
  • As the water starts to dry up, garnish with the coriander leaves and fried cumin powder.
  • Stir and cook for another 3 to 4 minutes until the gravy thickens.
  • Turn off the heat and serve hot.

1 comment:

Unknown said...

So sorry to hear about your Mum, just discovered her site and clearly a lot of work went into producing her recipes, I hope to start trying them out, hopefully fish tomorrow.
Thank you for continuing to share.